Ingredients
- 300 g flour (and flour for dusting)
- 1 ts salt
- 10 g fresh yeast
- 180 ml milk
- 3 tbs olive oil
- 100 g carrots, roughly grated
- 2 tbs parsley, finely chopped
- 1 ts baking soda
- 25 ml water, boiling
Preparation
1. Mix the flour and salt in a bowl and make a well in the centre. Crumble in the yeast, add the milk, olive oil, carrots and parsley. Knead everything together to form a smooth yeast dough.
2. Cover and leave to rise in a warm place for approx. 60 minutes until the volume has increased significantly.
3. Divide dough into 8 portions, roll into balls and score the surface lightly. Using a 24 cm lid, cut out a circle of baking paper for the pot. Mix the baking soda and water.
4. Place the pot on Navigenio and switch to "A" and heat up to the roasting window.
5. Place pot on inverted lid, line with baking paper, place dough balls on top and brush with the mix of baking soda and water.
6. Place the Navigenio overhead, switch to low levwl, and bake for approx. 25 minutes.
7. Remove the buns and allow them to cool on a cooling rack.
This recipe has been tested and approved by AMC.
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